Roasted vegetables are good any time of the year, but I think they’re especially delicious during the winter. When it’s cold outside, turning on the oven and making this simple, hearty, and nourishing dish is perfect. It warms the kitchen and makes you feel warm and cozy.
More than once, I’ve been accused of being a weird eater. Don’t worry. I consider it something to be proud of. For me, a big bowl of roasted vegetables like this could be a meal. But I completely understand those of you who need a little protein or some carbs to round out your lunch or dinner. So, here are some…
Ideas for making this a meal:
- Serve with quinoa, couscous, or barley
- Toss with pasta
- Add chicken or roast pork
- Skip the honey mustard sauce, chop the roasted vegetables, and serve on top crostini with goat cheese
Honey Mustard Roasted Vegetables
For roasted vegetables
- 1 sweet potato (peeled and sliced thinly)
- 10 Brussels sprouts (ends removed and cut in half)
- 3 large shallots (quartered)
- 1 tablespoon olive oil
- Fine grain sea salt
For honey-mustard sauce
- 2 teaspoons spicy brown mustard
- 1 teaspoons honey
Preheat oven to 400F. Toss vegetables with olive oil. Arrange vegetables in a single layer on a large baking sheet. Sprinkle with sea salt. Bake for approximately 35 to 40 minutes, or until vegetables are tender.
Remove vegetables from oven and place in a large serving bowl. Whisk mustard and honey together. Toss with vegetables and serve.
Recipe note: The sweet potato required a longer baking time, so I threw it in the oven for about 15 minutes before adding the other vegetables.
Adapted from Cheap Recipe Blog